It's Christmas Cookie Time

Finally....... the magical time of year is approaching, Christmas.  This year we won't have any snow, due to moving back to S. CA, but hey palm trees swaying in the breeze is just as nice. I've been overjoyed with the smells that have been wafting throughout the house as Christmas cookies are being baked; cinnamon, nutmeg, molasses, sugar, chocolate, peppermint, lemon zest, and toasted nuts just to name a few.  Baking Christmas cookies puts me in my happy place.  I love finding interesting antique containers or platters to put my cookies and candies on to deliver to family/friends and neighbors.

Do you love hosting cookie parties?  Get in the spirit with a party that will satisfy every guest's sweet tooth and spread lots of wintry cheer.  Invite friends/family over for a cookie swap.  They contribute their own recipes on creative cards as well as everyone will enjoy a variety of baked goods to bring home.  Go for a winter theme; spread the table with a beautiful white cloth or vintage quilt.  Gather up some branches spray painted white or brushed silver and sprinkle on some glitter, place branches into large urns or vases for a lovely winter look.  Add bowls full of Christmas ornaments with some fresh greenery tucked in.  Sprinkle some white snowy glitter around the table and place the platters of cookies around with fresh greenery tucked about.  Not only will it look lovely the smell of fresh greenery is divine.  Serve small appetizers, along with some wine for an evening of festive enjoyment.

Make some pretty place cards for the cookie party or for Christmas dinner or brunch the next day. These are so easy; start by spraying glue adhesive generously onto pine cones. Then liberally sprinkle fine silver glitter all over and set aside to dry completely. Once they're dry, simply insert a handwritten menu card into the top "scales" of the pine cone and display in front of the corresponding dish/cookie, etc.  Note; if the card won't stay in place, just add a touch of adhesive.

I hope you enjoy the recipes listed below and have a perfectly wonderful, beautiful and blessed Merry Christmas!  Note; all eggs will be large unless otherwise listed.

Fantastic Frosted Peppermint Sugar Cookies

2 1/2 cups cake flour
2 tsp. cornstarch
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup unsalted butter, soft
1/4 cup vegetable shortening
1 cup sugar
1 egg
1 egg white
2 tsp.pure vanilla extract
1/2 tsp. peppermint extract
crushed candy canes for topping
Frosting
4 oz. cream cheese, soft
4 Tbl. unsalted butter, soft
1/2 tsp. peppermint extract
2 1/2 cup powdered sugar

Into a bowl sift the flour, cornstarch, baking powder and salt.  Into a bowl of electric mixer beat butter, shortening and sugar until pale and fluffy scraping down sides of bowl.  Add egg and beat in then add egg white, vanilla and peppermint extract until combined.  Slowly add dry ingredients to combine. Transfer dough to plastic wrap and cover well refrigerate about 2 hours. Preheat oven to 375 degrees.  Scoop about 3 Tbl. of dough out at a time and roll into ball.  Place dough onto lightly floured surface and sprinkle top lightly with flour.  Using something flat press dough into 1/2 inch thickness. Transfer to a parchment lined baking sheet.  Repeat process and bake cookies for about 9 to 11 minutes.  Allow to cool 5 minutes on baking sheet then transfer to cooling racks.  Cool completely.  Frosting; into bowl of electric mixer with paddle attachment add cream cheese, butter whipping to pale and fluffy. Add extract and powdered sugar whipping to combine.   Frost cooled cookies and sprinkle with crushed candy canes.

Easy Breezy Peanut Butter Cookies - these are perfect for gluten free allergies

1 cup creamy peanut butter (do not use natural version)
1 cup sugar
1 egg
1 tsp. pure vanilla extract

Preheat oven to 325 degrees.  Into a bowl add ingredients and stir to combine.  Roll dough into 1-inch balls.  Place 1-inch apart onto ungreased baking sheets and press with tines of fork.  Bake for 15 minutes or until golden brown.  Remove to wire racks to cool.

Peppermint Blondies - these are really good

1 1/2 sticks unsalted butter, soft
3/4 cup sugar
2/3 cup light brown sugar, packed
3 eggs
2 tsp. pure vanilla extract
1/4 tsp. pure peppermint extract
2 2/3 cup all purpose flour
3/4 tsp. baking powder
pinch of salt
1 1/2 cups white chocolate, coarsely chopped
16 oz. cream cheese
1 cup powdered sugar
3/4 cup peppermints, crushed

Preheat oven to 325 degrees.  Line a 13x9 baking pan with parchment paper allowing the edges to hang over.  Into a bowl beat the butter and sugars to fluffy.  Add eggs and extract mixing to combine. Whisk the dry ingredients into a bowl and incorporate into the wet, stir in white chocolate and pour into pan.  Bake about 30 to 35 minutes, remove to wire rack to cool completely.  Into a bowl beat the cream cheese to fluffy, beat in powdered sugar and remaining 1 tsp. of vanilla.  Remove blondies from pan and frost, sprinkling on crushed peppermints.  Cut into squares.

Delicious Fig Bars - always a favorite

Crust
1 3/4 cups all purpose flour
1/2 cup almond flour
1 1/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1 cup sugar
1 stick butter, room temp. and cut into pieces
1 egg
1 Tbl. heavy whipping cream
1 tsp. pure vanilla extract
Filling
3 cups dried Mission figs
1/2 cup fresh orange juice
1 Tbl. pure vanilla extract
1 medium orange zested
1 cup unsalted chunky almond butter
1/2 cup sliced almonds, lightly toasted

Preheat oven to 350 degrees.  Butter the bottom and sides of a 13x9 baking dish and add parchment paper with sides overhanging.  Crust; whisk the flour, almond flour, baking powder, salt and baking soda into a large bowl.  Into a bowl of electric mixer beat the butter and sugar until combined.  Beat in the egg, cream and vanilla to combine.  Add dry ingredient's until mixture forms clumps, press into a dough ball, lightly knead and cover with plastic wrap, refrigerate about 1 hour.  Filling; place 1/4 cup water, figs, orange juice, vanilla and zest into food processor, blending to finely grind figs, add the almond butter and blend to combine. Add almonds and pulse to combine.  Remove dough and cut in half.  Onto a lightly floured work surface roll one piece of dough to form a 8x12 rectangle.  Cut dough in half lengthwise, then cut crosswise to make 4 equal pieces.  Transfer dough to parchment and arrange in single layer.  Pinch edges of dough together to seal.  Spoon on filling and spread evenly over dough using damp hands.  Roll out remaining dough, doing the same thing and place on top of filling pinching edges together. Bake about 25 minutes until golden.  Place on cooling rack for about 1 hour.  Lift the bars out of the baking pan with excess parchment paper and cut in to bars.

Cranberry Pistachio Cookies

3/4 cup butter

1/2 cup sugar

1 tsp. pure vanilla extract

1 orange zested

1 1/2 cups all purpose flour

1/2 tsp. cinnamon

1/2 tsp. pumpkin pie spice

pinch of salt

1/2 cup shelled pistachios

1/2 cup dried cranberries

Into a bowl of electric mixer cream butter, sugar and vanilla, stir in flour spices and salt to form a dough.  Stir in pistachios and cranberries.  Wrap dough in plastic wrap and chill for 1 hour.   Preheat oven to 350 degrees and line baking sheets with parchment.  Onto a lightly floured work surface add dough and roll out dough to 1/4 or 1/2 inch.  Using small round cookie cutters cut out cookies and place onto baking sheets about 2-inches apart.  Bake for about 8 to 10 minutes, or light golden brown and firm to touch you can switch pans half way through cooking.  Remove from oven to wire cooling rack.

Orange Biscotti

1 1/2 cups all purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup yellow cornmeal
1 cup sugar
1 orange, zested
1/2 cup unsalted butter, soft
2 eggs
1 1/2 tsp. almond extract
1/2 tsp. pure vanilla extract
3/4 cup sliced almonds

Preheat oven to 350 degrees.  Line baking sheets with parchment.  Into a bowl add the flour, baking powder, salt and cornmeal whisking to combine.  In another bowl add the sugar and orange zest, rubbing zest into the sugar to release those fragrant oils.  Into a bowl of electric mixer beat butter with orange sugar to light and creamy.  Beat in eggs, then beat in extracts. Add dry ingredients mixing to combine, add the almonds mixing in by hand. Divide the dough into 2 portions into a 1 1/2 inch log each onto pans, bake about 15 minutes.  Let cool 30 minutes.  Transfer the logs to a cutting board and slice with a sharp serrated knife into 3/4 inch slices on the diagonal.  Return to sheet pans cut side up and bake another 15 minutes.  Cool completely.  You can add a glaze to them if desired. Store in airtight container.

Coconut Snowballs

2 sticks unsalted butter, soft
3/4 cup powdered sugar
1/4 cup sugar
2 tsp. coconut extract
2 1/2 cups all purpose flour
pinch of salt
8 oz. white chocolate, chopped (good quality)
3 cups shredded sweetened coconut

Into a large bowl of electric mixer beat sugars and butter to light and fluffy.  Add extract and mix. Into another bowl mix flour and salt.  Add to the butter mixture to combine.  Add parchment paper to baking sheets, heat oven to 400 degrees.  Make about 1 to 2-inch balls and place onto baking sheets. Bake for about 8 to 10 minutes.  Remove from oven and cool on wire racks.  Add white chocolate to a double boiler and melt chocolate, turn down heat to simmer.  Place the coconut onto a large plate. Add one cookie at a time  to the melted chocolate and roll to coat, then roll in coconut.  Place onto cooling racks to harden.

My Very Favorite Gingerbread Cookies

3 cups plus 2 Tbl. all purpose flour

2 Tbl. unsweetened Dutch process cocoa powder

2 1/2 tsp. ground ginger

2 tsp. ground cinnamon

1/2 tsp. ground cloves

1/4 tsp. ground nutmeg

2 sticks unsalted butter, soft

1 cup dark brown sugar, packed

2 Tbl. fresh ginger, peeled and grated

1/2 unsulfured molasses

2 Tbl. baking soda dissolved in 1 Tbl. boiling water

1/3 cup sugar

Into a bowl sift the flour, cocoa powder and spices.  Into a bowl of electric mixer fitted with paddle attachment beat butter, brown sugar and ginger until fluffy.  Beat in molasses, beat in flour mixture with baking soda mixture.  Shape dough into a log wrap with plastic wrap and refrigerate about 2 hours. Preheat oven to 325 degrees.  Line 2 baking sheet with parchment and slice dough into 1/4-inch rounds. Dip one side of cookie into sugar.  Place onto baking sheets sugar side exposed 2-inches apart and bake for about 10 to 12 minutes.   Let cool for 5 minutes then transfer to wire cooling racks. Cool completely and store in airtight containers.

Fruitcake Cookies - if you love fruitcake as I do, you will enjoy these cookies

1 3/4 cup cake flour, divided

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/8 tsp. ground cinnamon

pinch of freshly ground nutmeg

1/2 cup pecans, lightly toasted
1/2 cup pistachios, chopped
1 stick unsalted butter, soft
1 cup dark brown sugar, packed
1 egg
1 1/2 tsp. pure vanilla extract
1 cup Maraschino cherries, finely chopped
1/4 cup candied pineapple, finely chopped
Glaze

1 cup powdered sugar
1/2 tsp. brandy
1/2 tsp. pure vanilla extract
1 to 2 tsp. milk

Preheat oven to 350 degrees.  Line baking sheets with parchment paper.  Whisk 1 1/4 cups flour, baking powder, baking soda, salt, cinnamon and nutmeg into a bowl.   Into another bowl toss remaining 1/2 cup of the flour with pecans and pistachios.  Into a bowl of electric mixer beat butter and brown sugar to light and fluffy.  Add egg and beat in 1 tsp. of vanilla.  Reduce speed gradually add flour mixture and stir in nuts mixture, cherries and pineapple.   Scoop out about 1/2 Tbl. size dough, place 2 -inches apart onto baking sheet and bake about 14 to 16 minutes.  Cool on wire racks about 10 minutes before removing to racks. Glaze; whisk the powdered sugar, brandy, 1/2 tsp. vanilla extract and 1 tsp. of milk, adding extra milk if glaze is too thick.  Drizzle glaze over cookies and let glaze set about 30 minutes.

Cranberry Oatmeal White Chocolate Cookies

1 cup dried cranberries
1 1/2 cups all purpose flour
1 tsp. baking powder
1/2 tsp. salt
3 cups old fashioned oats
1 cup unsalted butter, soft
1 1/2 cups brown sugar, packed
2 eggs
1 tsp. pure vanilla extract
2 cups white chocolate chips

Into a bowl add the cranberries and pour over boiling water to soak for about 10 minutes, drain well.  Into a bowl whisk the flour, baking powder, salt and stir in oats.  Into a bowl of electric mixer beat the butter and sugar to fluffy.  Beat in eggs and vanilla.  Stir in flour mixture, along with drained cranberries and chips.  Chill the dough at least 1 hour.  Preheat oven to 375 degrees.  Line baking pans with parchment, scoop out dough and place about 2-inches apart.  Bake for about 12 to 14 minutes.  Remove pans to cooling racks for a few minutes, then transfer to cooling racks.

Cranberry Pistachio Cookies

3/4 cup unsalted butter, soft
1/3 cup sugar
1/2 tsp. cinnamon
1/2 tsp. fresh orange zest
pinch of salt
1 1/2 cups all purpose flour
1/2 cup pistachios, finely chopped
1/3 cup dried cranberries, chopped

Into a large mixing bowl beat butter for about 30 seconds.  Add the sugar, cinnamon, zest and salt beating about 3 minutes to light and fluffy.  Reduce to low beating in flour a little at a time.  Stir in pistachios and cranberries.  Use your hands to knead dough to smooth. Divide dough in half, on wax paper shape in half into an 8 1/2 inch long log.  Wrap each log in plastic wrap and refrigerate about 2 hours or until dough is firm.  Cut longs into 1/4-inch slices and if dough gets too soft, freeze for a short time.  Preheat oven to 350 degrees and line baking sheets with parchment paper.  Place cookies 1-inch apart onto baking sheet and bake 10 to 12 minutes.  Remove and leave cookies on baking pans about 1 minute then remove to cooling racks.

Raspberry Almond Cookies - love these

1 cup butter, soft
2/3 cup sugar
1/2 tsp. almond extract
2 cups all purpose flour
1/2 cup raspberry jam (good quality)
Glaze
1 cup powdered sugar
2 to 3 tsp. water
1 1/2 tsp. almond extract

Into a bowl of electric mixer, combine butter, sugar and 1/2 tsp. extract beating until creamy.  Add flour and beat on low scraping bowl often until well mixed.  Cover and refrigerate at least 1 hour or until firm.  Preheat oven to 350 degrees.  Shape dough into 1-inch balls and place 2-inches apart onto ungreased baking sheets.  Make an indentation into each ball in center with your thumb and fill indentation with about 1/4 tsp. jam.  Bake about 14 to 18 minutes, let stand 1 minute on baking sheets before removing to cooling racks. Glaze; combine all ingredients into a bowl whisking to combine and drizzle over cooled cookies.

Lemon Cookies

2 1/2 cups all purpose flour
1 1/2 cups sugar
1 cup unsalted butter, soft
2 eggs
1 Tbl. fresh lemon zest
1 Tbl. fresh lemon juice
1 1/2 Tbl. cream of tartar (make sure it's fresh)
1 tsp. baking soda
pinch of salt
Glaze
2 1/2 cups powdered sugar
1/4 cup fresh lemon juice

Preheat oven to 400 degrees.  Combine all cookie ingredients into a bowl and beat until well mixed, scraping bowl.  Drop dough 2-inch apart onto ungreased baking sheets and bake about 6 to 8 minutes or until edges are lightly browned.  Remove cookies to cooling racks. Glaze; combine all glaze ingredients whisking to combine. 

Cherry Almond Cookies

3/4 cup unsalted butter, soft
2/3 cup sugar
1 tsp. pure vanilla extract
1/2 tsp. almond extract 
1 Tbl. maraschino cherry juice
2 cups all purpose flour
16 maraschino cherries, drained and chopped
4 oz. white chocolate, melted

Into a bowl of electric mixer add butter beating to light and fluffy, add sugar, and extract beating to combine.  On low add cherry juice beating about 1 minute.  On low beat in flour to combine.  Add chopped cherries beating to just combine.  Cover dough with plastic and refrigerate about 4 hours. Preheat oven to 350 degrees.  Line baking sheets with parchment paper.  Take about 1 Tbl. of dough and shape into balls.  If dough gets too soft while shaping place back into refrigerator for a short time. Bake for about 11 to 12 minutes.  Allow to cool on baking sheets for about 5 minutes before removing to cooling racks.  Cool.  Melt the white chocolate and drizzle over cookies.  I store these cookies in airtight container in refrigerator.

Espresso Chocolate Cookies - these are very good and got the recipe from a cookie exchange last year in Colorado

3 oz. unsweetened chocolate, chopped
2 cups semisweet chocolate chips
8 Tbl. unsalted butter, cut into pieces
3 eggs
1 cup plus 2 Tbl. sugar
2 1/2 tsp. finely ground dark roast coffee
3/4 cups all purpose flour
1/3 tsp. baking powder
1/4 tsp. salt
1 cup walnuts, rough chopped

Preheat oven to 350 degrees. Grease 2 large heavy baking pans.  Into a double boiler melt unsweetened chocolate and 1 cup of chocolate chips, add butter, stirring to smooth, remove from heat.  Into a bowl of electric mixer beat eggs, sugar and ground coffee until thick and pale about 3 minutes, then beat in melted chocolate mixture.  Into a bowl sift the flour, baking powder and salt, add to egg mixture and stir to just combine.  Stir in remaining chocolate chips and walnuts.  Drop batter 2-inches apart onto baking sheets and bake for about 8 to 10 minutes.  Cool cookies on sheets for about 1 minute then remove to cooling racks.

Snickerdoodles

2 3/4 cups all purpose flour
1 1/2 cups sugar
1 cup butter, soft
2 eggs
2 tsp. cream of tartar
1 tsp. baking soda
1 tsp. pure vanilla extract
pinch of salt
Sugar mixture
3 Tbl. sugar
1 1/2 tsp. cinnamon

Preheat oven to 400 degrees.  Combine all cookie ingredients into a bowl and beat on low scraping bowl until well mixed.  Into a bowl stir together sugar mixture.   Shape dough into 1-inch balls and roll into sugar mixture.  Place 2-inches apart onto ungreased baking sheets and bake 8 to 10 minutes.

Christmas Spiced Cookie Bars

3/4 honey
1/3 cup sugar
1/4 tsp. salt
2 cups all purpose flour
1 1/2 tsp. baking powder
1 egg, lightly beaten
2/3 cup blanched almonds, finely chopped
1/2 cup candied orange peel, finely chopped
1/4 cup candies citron, finely chopped
1 Tbl. fresh orange zest
1 1/2 tsp. fresh lemon zest
1 1/2 tsp. cinnamon
1/8 tsp. ground cloves
1/8 tsp. freshly grated nutmeg
1/4 cup powdered sugar

Into a small saucepan add honey, sugar and salt cooking and stirring about 3 minutes until melted. Transfer to a large bowl and cool about 20 minutes.  Preheat oven to 350 degree, line a rimmed baking sheet with parchment paper.  In a small bowl sift flour and baking powder.  Stir in egg and honey mixture. Stir in remaining ingredients EXCEPT powdered sugar, then flour mixture to combine.  Pour dough onto baking sheet and with floured hands spread dough into a 12x9 rectangle about 1/4 to 1/2-inch thick.  Bake about 20 minutes until golden.  Into a saucepan add powdered sugar with a 2 Tbl. of orange juice, bring to a boil for about 5 minutes.  Brush surface of bars with syrup and slide the bars off pan with parchment paper, cutting into bars.

Coconut Macaroons

1 (14 oz.) bag sweetened shredded coconut
1 (14 oz.) can sweetened condensed milk
1 tsp. pure vanilla extract
2 egg whites
pinch of salt
4 oz. bittersweet chocolate, melted

Preheat oven to 350 degrees.  Line 2 baking sheets with parchment paper.  In a bowl coconut with sweetened milk and vanilla.  In a bowl beat beat whites to firm peaks form. Fold beaten egg whites into coconut mixture.  Scoop tablespoons onto baking sheet about 1-inch apart.  Bake for about 25 minutes.  Transfer baking sheets to cooling racks and cool completely.

Easy Breezy Peanut Butter Fudge

3 1/4 cup peanut butter chips, divided
1 (14 oz.) can sweetened condensed milk
1/2 cup creamy peanut butter (do not use natural)  I used Jiff
1 1/2 cups semi sweet chocolate chips
1/2 cup heavy whipping cream

Line an 8x8 pan with foil and spray with cooking spray.  Into a large microwavable bowl add 3 cups peanut butter chips, heat on high to melt.  Stir after 30 seconds and continue for not more than 1 minute.  Add sweetened condensed milk and peanut butter stirring to combine, it will be thick.  Turn batter into prepared pan, smoothing out and place in freezer.  Into a microwave bowl chocolate chips and cream stirring to melt cooking not longer than 1 minute.  Remove pan from freezer and pour over melted chocolate mixture.  Set aside for about 5 minutes to allow chocolate to cool.  Evenly sprinkle the remaining 1/4 cup peanut butter chips over melted slightly cooled chocolate.  Place pan in refrigerator for about 1 hour.  Remove and cut into squares, store in airtight container in refrigerator.

Microwave Mixed Nut Brittle

1/2 cup sugar
1/2 cup light corn syrup
1/2 cup salted mixed nuts
1 Tbl. butter
1/2 tsp. pure vanilla extract
1/2 tsp. baking soda

Grease a small baking pan.  In a microwave safe glass bowl combine sugar and corn syrup. Microwave uncovered on high for 5 minutes stirring twice.  Stir in nuts and butter. Microwave on high for 1 to 2 minutes or until mixture just turns golden.  Stir in vanilla and baking soda and immediately pour onto prepared pan.  With two forks lift and pull the candy into a thin sheet as it cools.  Cool brittle completely, then break into pieces.  Store pieces in airtight container between wax paper. 

White Chocolate and Peanut Butter Clusters

1 lb. package white almond bark
1/2 cup creamy peanut butter, do not use natural (I used Jiff)
1 cup Rice Krispies
1 cup peanuts
1 cup mini marshmallows

Line two baking sheets with parchment paper.  Into a microwave safe bowl add almond bark and peanut butter heating for about 1 minute and stirring.  If not melted continue at 15 second intervals until smooth and melted.  Do not overmix.  To the melted chocolate add 1 cup cereal, peanuts and marshmallows, stirring to coat.  Mixture will be runny, but if too runny add up to 1/4 more of cereal. Drop about 2 Tbl. measurement of mounds onto prepared pans.  Allow mounds to firm up for about 2 hours at room temperature, or you can place in refrigerator.  Store in airtight container.

Bon Appetit

"The house of Israel named it manna, and it was like coriander seed, white, and its taste was like wafers with honey." - Exodus 16:31

"How sweet are Your words to my taste! Yes, sweeter than honey to my mouth!" 

- Psalm 119:103

"Pleasant words are a honeycomb, Sweet to the soul and healing to the bones." 

- Proverbs 16;24

"So he said to them, "Out of the eater came something to eat, And out of the strong came something sweet." But they could not tell the riddle in three days." - Judges 14;14

"But the fig tree said to them, 'Shall I leave my sweetness and my good fruit, and go to wave over the trees?" - Judges 9:11

"We who had sweet fellowship together Walked in the house of God in the throng." 

- Psalm 55:14

"My son, eat honey, for it is good, Yes, the honey from the comb is sweet to your taste; Know that wisdom is thus for your soul; If you find it, then there will be a future, And your hope will not be cut off." - Proverbs 24;13-14

"So I went to the angel, telling him to give me the little book. And he said to me, "Take it and eat it; it will make your stomach bitter, but in your mouth it will be sweet as honey." - Revelation 10:9

"Desire realized is sweet to the soul, But it is an abomination to fools to turn away from evil." - Proverbs 13:19

  

Bountiful Southern Thanksgiving Dinner

Soon it will be here, that glorious delicious day, Thanksgiving.  Mmmmm, I can feel the anticipation rising and it will be our first Thanksgiving back in S. California in many years. My daughter already has the many dishes she wants me to cook for the Thanksgiving table. Thanksgiving is such a wonderful time of year, it allows us to gather with family and remember what we're thankful for.  One of my favorite things during this time of year, besides cooking is decorating the table.  When everybody sits down to eat on Thanksgiving day, a beautifully decorated table makes us all feel special,  as well as getting us in the spirit of the season.  The house just seems to turn into a Thanksgiving wonderland and I especially enjoy a crackling fire in the fireplace for that extra ambiance.  It's one of the few celebrations that encourages us to slow down, to reflect and to enjoy life/family and friends. Be grateful for all we have been blessed with from God. This year, I am going to do a Southern Thanksgiving dinner.  The dining table will be lavishly set with crystal, china, silver with colors of fall, votive candles, along with gorgeous vases of fresh flowers.  I hope you and your family have a very blessed and bountiful Thanksgiving.

Please enjoy the recipes listed below, and all eggs will be large unless otherwise noted.

Refreshing Grapefruit Cocktail

1 1/2 cups ruby red grapefruit juice, fresh squeezed
1 1/2 cups plain seltzer water
1/2 cup gin
2 Tbl. Campari
Ice cubes

Into a pitcher add the grapefruit juice, seltzer water, gin, and Campari stirring to combine. Fill 4 cocktail glasses with ice and pour over cocktail. Garnish with grapefruit slice.

Pickled Shrimp

1 lb. medium to large shrimp, cleaned
2 Tbl. Old Bay seasoning
1/2 tsp. celery seeds
1/4 tsp. allspice
1 cup extra virgin olive oil
1/3 cup fresh lemon juice
1/4 cup fresh parsley, finely chopped
salt and freshly ground black pepper
good pinch of red pepper flakes
2 garlic cloves, finely minced
10 dried bay leaves
1 small yellow onion, thinly julienned

Into a large pot add 8 cups water and Old Bay seasoning, bring to a boil, add shrimp and cook about 2 minutes.  Transfer shrimp to a bowl of ice water to stop cooking, drain well. Into a food grinder add celery seeds and allspice, grind to a fine grind.  Into a bowl add ground spices, olive oil, lemon juice, parsley, salt, pepper, pepper flakes, garlic, and bay leaves, mixing to combine.  Into a 1 qt. glass jar layer the shrimp and onions, pour over liquid mixture.  Cover with lid and chill overnight.

Pimento Cheese - no southern meal would be complete without pimento cheese

2 garlic cloves, crushed
2 tsp. grated red onion
1 tsp. fresh lemon juice
1 tsp. Worcestershire sauce
1 roasted red bell pepper (from a jar)
2 cups sharp cheddar cheese, shredded
2 cups Monterey jack cheese, shredded
4 oz. cream cheese, soft
1 cup mayonnaise
1 tsp. cayenne
salt to taste

Into a food processor, pulse the garlic to fine mince, add remaining ingredients and pulse to combine.  Scrape into a pretty serving bowl, cover with plastic wrap, chill for at least 1 hour. Serve with toasted baguette slices, crackers, etc.  This is also great for grilled cheese sandwiches or mixed in with macaroni and cheese.

Buttermilk Biscuits (I would make a couple of batches)

5 cups all purpose flour
1 Tbl. kosher salt
5 Tbl. sugar
1 Tbl. baking powder
16 Tbl. unsalted butter, frozen
1 3/4 cups buttermilk
2 Tbl. honey
1 Tbl. fresh rosemary, chopped

Preheat oven to 400 degrees.  Into a bowl whisk the flour, salt, sugar, and baking powder. With a box grater, grate 10 Tbl. of the frozen butter into flour mixture and gently mix with your hands.  Add buttermilk and gently fold to combine forming a soft dough.  Turn dough out onto a floured work surface patting into an 8x6 square about 2-inches thick. Cut into 6 squares and place 3-inches apart on a parchment lined baking sheet.  Bake about 20 minutes.  Into a small saucepan add remaining butter, honey and rosemary stirring to combine.  Brush over hot biscuits, return to oven and bake about 10 more minutes.

Sausage and Cornbread Stuffing

Cornbread
1 Tbl. vegetable oil
1 Tbl. butter
1 egg
2 cups whole buttermilk
2 cups self rising white cornmeal
1/4 cup self rising flour
Stuffing
1 lb. ground sausage
1 head celery, trimmed and finely chopped
2 yellow onions, finely chopped
Cooked cornbread, crumbled
4 cups seasoned bread crumbs
4 Tbl. fresh sage, chopped
1/2 cup golden raisins
1 cup cremini mushrooms, chopped
1 cup turkey stock, warmed (you might need more, I like mine really moist)
salt and freshly ground black pepper
2 Tbl. butter, soft (for buttering pan)

Cornbread; preheat oven to 400 degrees.  Into a 12-inch skillet add butter and oil, put in oven and let butter melt.  Into a bowl beat egg and buttermilk.  Add cornmeal and flour, add 1/3 cup of water to water. Remove the hot skillet from oven with hot pads (obviously), swirl the butter and oil around, pour in the batter and bake about 35 minutes.  When baked, remove from oven to cool.  Into a skillet add the sausage and break up, browning and stirring while cooking.  After a few minutes, add the celery, onions, mushrooms and raisins to pan cooking to soften.  Into a large bowl add the seasoned bread crumbs, the cooled cornbread (that you have broken into pieces) the fresh sage, salt, pepper and cooked sausage mixture.  Toss together and add warmed turkey stock, taste and season with salt and pepper.  Transfer to a large buttered baking dish, covered with foil baking about 45 minutes, remove foil and bake about 15 more minutes.

Citrus Whole Cranberry Sauce

1 lb. whole cranberries, rinsed and picked over
3/4 cup sugar
1/2 cup fresh orange juice
1/2 cup fresh ruby red grapefruit juice
1 Tbl. fresh lime juice
pinch of salt
zest of 1 orange, cut into strips
zest of half grapefruit, cut into strips
zest of 1 lime, cut into strips

Place ingredients into a pot and bring to a boil. Reduce heat to simmer and stir well.  Cook covered without stirring about 15 minutes.  Transfer to a bowl or container, remove zests and chill until ready to serve.

Waldorf Salad

3 large crisp, tart apples, peeled, cored and chopped (spritz with some fresh lemon juice to prevent browning)
3 stalks celery, thinly sliced on diagonal
3 large pears, peeled, cored and chopped (spritz with some fresh lemon juice)
1/2 cup pecans, chopped
1 Tbl. orange juice
1 tsp. fresh lemon juice
1/2 cup mayonnaise
1 Tbl. honey

Into a large bowl whisk the mayonnaise, honey, orange juice and lemon juice to combine. Stir in the apples, celery, pears and pecans mixing to combine. Cover and chill.

Green Bean/Mushroom Casserole

3 cups rich chicken stock
2 lbs. fresh green beans
3 cups cremini mushrooms, sliced
salt and freshly ground black pepper
1 1/4 cups all purpose flour
2 small yellow onions, julienned
5 Tbl. butter
1/3 cup heavy whipping cream

Into a large pot bring water to a boil, add beans and cook about 3 to 4 minutes, crisp/tender. Drain well and rinse with cold water to stop cooking. Drain again and pat dry with paper towel.  Into a large heavy pot, add some canola oil about 2-inches deep heat to 350 degrees. Place 1 cup of flour into a bowl and working in batches, add some onions, shaking off excess flour and fry to golden brown, transfer to paper towels and lightly sprinkle with some salt, continue cooking onions to golden and crisp.  Heat oven to 375 degrees.  Grease a casserole dish with 1 Tbl. butter.   Into a small saute pan add a little butter and add mushrooms cooking to golden.  Into a large saucepan add remaining 4 Tbl. butter and whisk in the 1/4 cup of flour cooking and whisking about 1 minute, season with salt and pepper. Whisk in stock, bring to a boil and reduce to simmer whisking occasionally until thickened.  Whisk in the heavy cream, taste and adjust seasoning.  Into the cream mixture add cooked mushrooms, cooked beans and half of the cooked onions, pour into the prepared baking dish and top with remaining cooked onions.  Bake about 20 minutes.

Copper Pennies - an old fashioned dish, but so good

1 lb. carrots, peeled and sliced thin (about 4 cups)
1/2 large sweet onion, thinly julienned
1/2 large green bell pepper, thinly julienned
Marinade
1 can condensed cream of tomato soup
3/4 cup sugar
1/4 cup canola oil
3/4 cup apple cider vinegar
1 Tbl. Worcestershire sauce
1 Tbl. yellow mustard
1 tsp. kosher salt and freshly ground black pepper

Easy version; place peeled/sliced carrots into a microwave safe bowl with 2 Tbl. water, cover and microwave for about 8 minutes, you want crisp/tender.  Drain well and pat dry with paper towels, pour into a large glass bowl, add the onions and green bell pepper tossing to combine.  Into a saucepan, add the condensed soup, whisking with remaining marinade ingredients.  Bring to a boil, reduce to simmer and cook about 5 minutes.  Pour hot mixture over vegetables, cover and refrigerate for 24 hours, stirring occasionally.  Transfer to a pretty serving bowl.

Delicious Garlic Mashed Potatoes

3 heads of whole garlic, unpeeled
olive oil
3 lbs. russet potatoes, peeled and chopped
Heavy whipping cream
Whole Milk
1 (8 oz.) package cream cheese, soft
salt and freshly ground black pepper
1/4 cup fresh parsley, chopped (plus a little extra)

Preheat oven to 400 degrees.  Using heavy duty foil, make a large packet.  With a sharp knife just slice off a small portion of the top of garlic and place into packet, drizzling with a touch of olive oil. Pinch edges of packet together and place onto a small baking sheet.  Bake about 45 minutes.  Remove and uncover foil, cooling slightly.  Into a large pot of boiling salted water add potatoes and cook about 25 minutes or until tender.  Drain well and place back into pot.  Mash well, squeeze cooled garlic into pot with potatoes and mash.  Mash in cream cheese, salt, pepper, add some milk and heavy whipping cream, mashing into potatoes. Taste and adjust salt and pepper.  Stir in parsley and place into a serving bowl or small platter, garnish with more parsley.

My Very Favorite Collards (seriously I could eat the entire bowl myself)

4 lbs. collard greens, cleaned and sliced into larger pieces
1 lb. bacon, chopped (thick cut and smoked)
1 large yellow onion, diced
6 cups rich chicken stock
2 cups water
salt and freshly ground black pepper
4 garlic cloves, minced
Tabasco, to taste
3 Tbl. white distilled vinegar

Place the bacon into a large pot, brown the bacon with the onions and cook onions to soften. Add garlic and cook about 1 minute.  Pour in chicken stock and bring to a boil, add 2 cups water, turn heat down to medium.  Add the collards, and season with salt and pepper, add the vinegar and stir pot. Cover pot and let simmer about 1 hour over medium high, stirring occasionally.  Stir in Tabasco to taste, adding more salt and pepper if needed.  Remove from pot to a serving bowl and be sure to add some of the delicious pot liqueur.

Roasted Turkey with Bourbon Glaze

1 (15 to 20 lb.) turkey, neck and giblets reserved
3 Tbl. crumbled sage
salt and freshly ground black pepper
2 oranges, sliced in half
3 yellow onions, halved
melted butter, I like lots
Glaze
1 cup bourbon
1 cup honey
1 cup apple cider vinegar
1 cup dark brown sugar
Gravy
milk
heavy whipping cream
salt and freshly ground black pepper
extra turkey or chicken stock
roux (made with butter and flour)

Preheat oven to 400 degrees.  Rinse the entire bird with cold water, cleaning out inside and outside of bird.  Pat dry with paper towels, inside and out.  In the front cavity add the halved oranges and some of the halved onions, in the rear cavity add remaining onions.  Tie drumsticks with kitchen twine. Season inside and outside of turkey with salt, pepper and sage.  Place breast side up onto a roasting rack in a heavy roasting pan.  With a pastry brush, brush butter over turkey and place in oven and roast for about 1/2 hour.  Reduce heat to 350 degrees, tent the bird, baste again and continue cooking (15 minutes per pound).  Continue basting with melted butter occasionally.  You want the internal temperature to reach 165 degrees, it should take about 4 hours, possibly more.  About halfway through cooking time, add about 2 cups of stock to the bottom of the pan, and don't allow to go dry. Glaze; into a jar with lid add ingredients and shake well to combine.  The last 1/2 hour of cooking, glaze the bird all over with a pastry brush.  Remove bird from oven and transfer to a carving board, loosely covered with foil for about 20 minutes. Discard the onions and oranges. Carve bird and arrange onto beautiful serving platter garnished with sugared cranberries, or tangerines or something attractive..  Gravy; skim off any fat from the stock accumulated in bottom of pan.  Turn on heat over burners and whisk in the roux whisking to thicken slightly.  Whisk in some milk, more turkey stock and whipping cream. Taste and season with salt and pepper.  Pour gravy into a serving bowl or gravy boat.  You want a gravy that isn't too thin, but you don't want it too thick either.  Note; if you forgot how to make a roux, you add equal parts butter melted into a saucepan with equal parts all purpose flour, whisking to combine and cooking about 1 minute to remove flour taste.  Season with a little salt and pepper.

Sweet Potato Casserole

3 lbs. sweet potatoes, peeled and cut into chunks
3 egg whites, beaten
3 Tbl. pure maple syrup
1 tsp. pure vanilla extract
Topping
1/2 cup pecans, lightly toasted and chopped
2 Tbl. brown sugar
2 Tbl. melted butter
1/4 tsp. cinnamon
1 Tbl. fresh orange zest
1/3 cup dried Turkish apricots, chopped

Preheat oven to 350 degrees.  Place potatoes into a large Dutch oven with cold water and bring to a boil.  Cover and cook about 25 minutes or until tender.  Drain well and place back into pot.  Mash with a potato masher and cool slightly.  Stir in beaten egg whites, maple syrup, vanilla and apricots. Transfer to a buttered baking dish.  Topping; combine topping ingredients and sprinkle over mashed sweet potatoes.  Bake uncovered for about 30 to 45 minutes.

Red Velvet Cheesecake

1 lb. milk chocolate, chopped (use a good quality)
1/2 cup butter
1 package chocolate wafer cookies (about 45 cookies)
1 cup semisweet chocolate chips
1 cup slivered almonds
1/2 cup brown sugar, packed
1/2 cup butter, melted
4 (8 oz.) packages cream cheese, soft
1 (8 oz.) carton sour cream (I like Daisy brand)
1/3 cup sugar
1/3 cup buttermilk
2 Tbl. red food coloring
4 eggs
2 egg yolks
fresh raspberries, for garnish if desired
chocolate leaves or mint leaves, for garnish if desired

Preheat oven to 350 degrees.  Into a saucepan, melt chocolate and 1/2 cup butter over medium, transfer to a bowl and allow to cool completely.   Place cookies, chocolate chips, almonds and brown sugar into a food processor.  Cover and pulse until finely ground.  Add 1/2 cup melted butter, cover and pulse to combine.  Transfer crumbs to a 10x3 springform pan with removable bottom and press crumbs on bottom and up sides of pan leaving about 1/2 inch space at top.  Wrap the springform pan in a couple of layers of heavy duty foil, including up sides of pan.  Filling; into a large bowl of electric mixer, beat cooled chocolate mixture, cream cheese, sour cream, sugar, buttermilk and red food coloring.  Add the eggs/yolks and beat to combine.  Pour filling into crust, place filled springform pan into a shallow baking pan.  Pour in about 2-inches of hot water and carefully place in oven.  Bake for about 1 hour 15 minutes or until 2 inches of outside edge appear to be set with lightly shaken.  Remove springform pan from baking pan and cool cheesecake in pan on wire rack about 30 minutes.  With a sharp bladed paring knife run around edges of crust to release. Remove springform and allow to cool for 1 hour.  Cover lightly and place into refrigerator chilling for at least 4 hours.  To serve; garnish with raspberries and leaves, slice into pieces.

Pecan Pie

Pie crust for 1 (9-inch pie plate)
Filling
1 cup corn syrup
3/4 cup sugar
1/4 brown sugar
2 Tbl. butter, melted
2 tsp. pure vanilla extract
pinch of salt
3 eggs, beaten
1 1/4 cups pecans, rough chopped, plus 1/2 cup pecan halves

Prepare you pie crust, place into pie plate and chill for 30 minutes.  Preheat oven to 350 degrees.  Into a bowl whisk the corn syrup, sugar, brown sugar, butter, vanilla, salt and eggs. Fold in chopped pecans.  Pour filling into pie plate and arrange halved pecans in a decorative fashion onto pie.  Bake about 1 hour and if crust is getting to browned, tent edges with foil. Let cool before serving.  Serve with vanilla ice cream or freshly whipped cream adding a splash of bourbon to the whipped cream.

Pumpkin Tiramisu

1 can pumpkin puree
1/2 cup light brown sugar
3/4 tsp. ground ginger
3/4 tsp. cinnamon
salt
1/2 tsp. freshly ground nutmeg
3/4 cup sugar
1 1/2 cups mascarpone cheese
2 1/2 cup heavy whipping cream
2 cups brewed coffee
2 packages dry ladyfingers
chocolate shavings

Into a large bowl whisk the pumpkin puree with brown sugar, ginger, cinnamon, salt, nutmeg, and 1/2 cup of sugar.  Add the mascarpone and heavy whipping cream, beating to soft peaks, but don't over beat.  Into a medium bowl whisk the coffee with 2 Tbl. of sugar until dissolved.  Dip both sides of 6 ladyfingers into the coffee mixture arranging in a single layer into a 4 qt. trifle dish.  Spread 1 cup of the pumpkin mousse on top.  Repeat the layering 5 more times ending with pumpkin mousse.  Cover and refrigerate overnight.  Into a bowl of electric mixer beat the remaining 1 cup of whipping cream and 2 Tbl. of sugar to form medium peaks.  Dollop whipped cream over tiramisu and dust with chocolate shavings.

Bon Appetit

Being thankful isn't just for the Thanksgiving holiday.  Scripture tells us to be "thankful in everything in all circumstances." - 1 Thessalonians 5:18

"All of this is for your benefit, so that the grace that is reaching more and more people may cause thanksgiving to overflow to the glory of God." - Corinthians 4;15

"For it is by grace that you have been saved through faith, and this is not from yourselves, it is the  gift of God." - Ephesians 2:8

"Do not be anxious about anything, but in every situation, by prayer and petition, with thanksgiving, present your requests to God." Philippians 4:6

"Give thanks in all circumstances; for this is God's will for you in Christ Jesus.  I will give thanks to you, LORD, with all my heart; I will tell of all your wonderful deeds." - Psalm 9:1